Easy Lentil Cassoulet

Lentils and sausage are a match made in heaven. This cassoulet only takes five minutes to prepare and your oven will do the rest of the work!

Recipe by

Ingredients

Directions

Nutrition

2 cups (500 mL) cherry or grape tomatoes

1/2 cup (125 mL) green or French green lentils

4 large garlic cloves, peeled but left whole

6 fresh sweet or hot Italian sausages

3/4 cup (175 mL) chicken or vegetable stock

1 Tbsp (15 mL) balsamic vinegar

1 Tbsp (15 mL) canola oil

1 Tbsp (15 mL) fresh thyme or rosemary

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) ground black pepper

Directions

Preheat oven to 375°F (190°C).
Scatter tomatoes and dry lentils over bottom of a 10x10-inch (25x25-cm) (or similar-sized) baking dish. Add garlic, lay sausages overtop, and pour stock over everything. Drizzle with balsamic vinegar and oil. Toss in a few sprigs of thyme or rosemary, and sprinkle with salt and pepper. Poke each sausage once or twice with a fork.
Bake uncovered for 40-45 minutes, until sausages are golden and cooked through and lentils are tender. Let stand for a few minutes before serving. Serve with crusty bread for mopping up the juices.